Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced thin (about 1/8 inch)
1 small green pepper, chopped
1 medium onion, chopped
1 can tomato soup
1/2 c. cooking oil
1/4 c. sugar
1 tsp. prepared mustard
1 Tbsp. Worcestershire sauce
salt and pepper to taste

Preparation

Cook carrots until tender (about 7 minutes).
Drain and cool. Divide
carrots
into
half, peppers into half portions and onions into half portion.\tPlace layers of carrots, layers of
onions and
layers
of peppers in a buttered baking dish. Repeat with the remaining carrots, peppers and onions.